Classifications

• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
  • C12G3/00—Preparation of other alcoholic beverages
  • C12G3/08—Preparation of other alcoholic beverages by methods for altering the composition of fermented solutions or alcoholic beverages not provided for in groups C12G3/02 - C12G3/07
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
  • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
  • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
• • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
  • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
  • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
  • Y10S435/00—Chemistry: molecular biology and microbiology
  • Y10S435/8215—Microorganisms
  • Y10S435/822—Microorganisms using bacteria or actinomycetales
  • Y10S435/853—Lactobacillus
• • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
  • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
  • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
  • Y10S435/00—Chemistry: molecular biology and microbiology
  • Y10S435/8215—Microorganisms
  • Y10S435/822—Microorganisms using bacteria or actinomycetales
  • Y10S435/853—Lactobacillus
  • Y10S435/856—Lactobacillus casei
• • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
  • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
  • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
  • Y10S435/00—Chemistry: molecular biology and microbiology
  • Y10S435/8215—Microorganisms
  • Y10S435/911—Microorganisms using fungi
  • Y10S435/94—Saccharomyces
  • Y10S435/942—Saccharomyces cerevisiae
• • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
  • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
  • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
  • Y10S435/00—Chemistry: molecular biology and microbiology
  • Y10S435/8215—Microorganisms
  • Y10S435/911—Microorganisms using fungi
  • Y10S435/94—Saccharomyces
  • Y10S435/943—Saccharomyces lactis

Definitions

• the present invention relates to a process for manufacturing a naturally carbonated drink by fermentation of a must with yeast.
• Also known from FR-A-908 079 is a process for preparing a carbonated drink naturally based on whey and grape juice, by fermentation using a yeast fermenting lactose and streptococcus lactis.
• the object of the present invention is to propose a safe and controllable process for the reproducible and industrial production of a table drink naturally carbonated by a fermentation which enhances the original flavor of fruit juice without leaving the slightest yeast aftertaste and without attenuating the natural acidity of said juices.
• the method according to the present invention is characterized in that the must is fermented with a combination of at least one yeast and at least one lactobacillus selected first from the group formed by Saccharomyees cerevisiae and Kluyveromyces lactis and the second in the group formed by Lactobacillus casei and Lactobacillus hilgardii for their ability to work together on the one hand and to produce an organoleptic synergistic effect eliminating any yeast aftertaste on the other hand, the must being inoculated with so that the respective numbers of yeast germs and lactobacillus per ml are in a ratio between 1: 10 and 1: 500.
• the wort is inoculated with 0.01-5% by volume of a yeast inoculum containing 10 7 10 10 viable microorganisms or germs / ml and 0.01-5% by volume of a lactobacillus inoculum containing 10 8 -10 10 viable microorganisms or germs / ml.
• a must in the present description is meant quite generally an aqueous solution of fermentable sugar also containing the natural elements, in particular assimilable nitrogen, necessary for the growth and activity of yeasts.
• a must can therefore be a simple fruit juice, but also a vegetable juice, a vegetable extract of seed, root or leaf, or sugar water added with a concentrate of fruit juice p. ex.
• a wort already exhibiting at the outset a certain acidity and containing the growth factors necessary for the growth and activity of the lactobacilli.
• a wort having a compositelle is used that said ratio of the respective numbers of yeast germs and lactobacillus per ml remains practically constant during fermentation.
• a wort containing 1-15% by weight of sucrose, 0.1-5% by weight of a fruit juice concentrate and 0.01- is fermented. 0.5% by weight of a growth promoter such as yeast extracts, malt extracts or protein hydrolysates p. ex.
• the time during which the must is fermented depends, among other things, on the yeast used and on the alcohol level that one wishes not to exceed in the final product. For refreshing, naturally carbonated table drinks which one does not wish to be considered as alcoholic drinks, this rate is preferably less than about 0.5%.
• the time required to reach this limit of 0.5% alcohol in the must is of the order of approximately 12 hours if Kluyveromyces lactis is used and approximately 24 hours if Saccharomyces cerevisiae is used in initial concentrations of the order of approximately 10 5 germs / ml of must.
• the must is preferably fermented under the pressure created by the C0 2 released during fermentation.
• This pressure can reach p. ex. 2-4 bars when the fermentation is stopped after the alcohol level in the must has reached a moderate level which does not give the drink the character of an alcoholic drink.
• the drink is preferably bottled and pasteurized.
• Pasteurization can be carried out under usual conditions ranging from 20-40 min at 65 ° C to 1-3 min at 80 ° C p. ex.
• test trials can be carried out with various strains of the species indicated above, using at least one yeast with at least one lactobacillus. Many tests have been made in the context of the present process, relating to dozens or even a hundred microorganisms of various origins.
• a must having a pH of 4.0 is prepared by dissolving in water 0.3% of a concentrated lemon juice, 0.1% of powdered yeast extract and 2% of sucrose. This must is pasteurized for 2 min at 80 ° C. and it is filled with a 1000 1 fermenter previously sterilized. The temperature of the must is brought to 26 ° C. and it is inoculated with 0.02% by volume of a culture of Saccharomyces cerevisiae NCYC 1439 containing 2 x 10 9 germs / ml and 0.6% by volume of a culture of Lactobacillus casei NCIB 11817 containing 4 x 10 9 germs / ml.
• the respective initial numbers of the yeast and lactobacillus germs in the must are therefore 4 x 10 5 and 2.4 x 10 7 per ml and their ratio is 1:60.
• the fermentation is allowed to proceed at 26 ° C. under the pressure created by the C0 2 released in the must which reaches approximately 3 bars when the process is stopped, namely after approximately 18 h, when the alcohol concentration produced in the wort reaches almost 0.5%.
• the fermentation is stopped by cooling the fermenter to 5 ° C.
• the wort was slightly agitated so as to keep the germs in suspension, to ensure the homogeneity of the wort and not to allow temperature gradients to form.
• the germs are then separated from the fermented must by centrifugation under pressure and a colorless, clear, naturally carbonated fermented basic drink is obtained, which can be consumed as it is or after having flavored it, which gives it in the mouth. a pleasant impression of freshness and does not present the slightest aftertaste of yeast. As it stands, it has a relatively neutral flavor.
• flavored drinks are prepared by adding to the basic drink either a fruit juice, in particular an orange juice at the rate of one part of juice for 10 basic parts, or a fruit concentrate, in particular concentrates of grapefruit, apple and pineapple, finally an aroma, including aromas of tea and cola.
• a fruit juice in particular an orange juice at the rate of one part of juice for 10 basic parts
• a fruit concentrate in particular concentrates of grapefruit, apple and pineapple
• an aroma including aromas of tea and cola.
• a must having a pH of 4.8 is prepared by dissolving in water 2% of a concentrated orange juice, 0.1% of yeast extract at 80% of dry matter and 2% of sucrose. After pasteurization and introduction into the fermenter, the must is inoculated with 3% by volume of a suspension of Kluyveromyces lactis NCYC 1440 in an isotonic sucrose solution containing 5 ⁇ 10 7 seeds / ml and 3% by volume of a suspension of Lactobacillus hilgardii NCIB 11819 in an isotonic sucrose solution containing 10 9 germs / ml.
• the respective initial numbers of the lava and lactobacillus germs in the must are therefore 1.5 x 10 6 and 3 x 10 'and their ratio is 1:20.
• the fermentation is allowed to proceed at 30 ° C for 6 h. It is cooled, the germs are separated from the fermented must and a naturally sparkling drink is obtained having organoleptic qualities similar to those of the basic drink obtained in Example 1 but with an orange scent and a more pronounced taste. We bottle it and pasteurize it.

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• Chemical & Material Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Health & Medical Sciences (AREA)
• Organic Chemistry (AREA)
• Zoology (AREA)
• Engineering & Computer Science (AREA)
• General Engineering & Computer Science (AREA)
• Microbiology (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Biochemistry (AREA)
• Bioinformatics & Cheminformatics (AREA)
• Molecular Biology (AREA)
• General Health & Medical Sciences (AREA)
• Genetics & Genomics (AREA)
• Nutrition Science (AREA)
• Wood Science & Technology (AREA)
• Non-Alcoholic Beverages (AREA)
• Micro-Organisms Or Cultivation Processes Thereof (AREA)
• Tea And Coffee (AREA)
• Soy Sauces And Products Related Thereto (AREA)
• Jellies, Jams, And Syrups (AREA)
• Alcoholic Beverages (AREA)
• Fats And Perfumes (AREA)

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• 1983
  • 1983-12-03 AT AT83112179T patent/ATE25265T1/de not_active IP Right Cessation
  • 1983-12-03 EP EP83112179A patent/EP0116141B1/fr not_active Expired
  • 1983-12-03 DE DE8383112179T patent/DE3369532D1/de not_active Expired
  • 1983-12-12 AU AU22300/83A patent/AU557252B2/en not_active Ceased
  • 1983-12-13 ZA ZA839270A patent/ZA839270B/xx unknown
  • 1983-12-13 US US06/561,044 patent/US4579739A/en not_active Expired - Fee Related
  • 1983-12-14 CA CA000443314A patent/CA1201397A/en not_active Expired
  • 1983-12-14 NZ NZ206583A patent/NZ206583A/en unknown
  • 1983-12-14 GB GB08333292A patent/GB2134133B/en not_active Expired
  • 1983-12-16 MX MX026988A patent/MX167142B/es unknown
  • 1983-12-29 PT PT77906A patent/PT77906B/pt not_active IP Right Cessation
• 1984
  • 1984-01-03 GR GR73422A patent/GR81706B/el unknown
  • 1984-01-06 NO NO840044A patent/NO165553C/no unknown
  • 1984-01-12 IE IE56/84A patent/IE54871B1/en not_active IP Right Cessation
  • 1984-01-12 JP JP59004246A patent/JPS59135869A/ja active Granted
  • 1984-01-12 ES ES528815A patent/ES8407380A1/es not_active Expired

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